Born in
Grandma's
Kitchen

In the villages of the Brahmaputra valley, where the mist clings to the hills at dawn and the air smells of mustard and earth, there are women who know something the rest of the world has forgotten.

They know how to pickle time itself.

PICKLLUM began not with a business plan, but with a family jar — sealed with cloth and mustard oil, labeled in Assamese script, passed from mother to daughter to granddaughter across three generations.

"My grandmother never measured anything. She measured by smell, by taste, by the colour of the oil. That is the recipe we follow."

When the founder brought those jars to share with friends in Guwahati, the reaction was immediate: "Where can we buy this?" The answer, until PICKLLUM existed, was: you couldn't.

Every jar of PICKLLUM is made by hand — specifically, the hands of skilled women artisans from Assam and neighbouring states.

We are a women-led production. From sourcing ingredients at local farmers' markets, to the slow preparation of spice blends, to the careful sealing of every jar — the entire process is guided by feminine knowledge and feminine labour.

PICKLLUM pays fair wages above market rate, provides flexible work arrangements compatible with family life, and reinvests profits into skill development programs for our community artisans.

When you buy a jar of PICKLLUM, you are not just buying a condiment. You are investing in the livelihood of a woman in Assam, and the preservation of her culinary knowledge.

"We are not empowering these women. They were already powerful. We are simply creating a channel for that power to reach the world."